Method

Cut all vegetables into long, thin strips no wider than the sheet of nori

Rice: First, rinse rice until the water runs clear (about two to three times). In a small saucepot, combine two cups of rice, two cups of water and a pinch of salt. Bring to a boil then reduce to lowest setting. Cover pot with a clean, dry towel and lid, cook for a further 10 minutes. Remove rice to a dry wooden bowl, add fan to cool. Break rice apart and sprinkle liberally with rice sauce.

Sushi: On a dry surface, place a sheet of nori shiny side down. Spread a thin layer of rice (1/4 inch) on the bottom two-thirds. In the middle of the nori, lay out the fillings that you have chosen. To roll the sushi, fold the end closest to you over your fillings. Pull the roll gently towards you, taking care to make sure it is even. Lightly dampen the far end of the nori to seal the sushi. Using a sharp knife, cut the roll into eight even pieces. Two cups of cooked rice will make four rolls or 32 pieces of sushi.

Condiments: Mix 1 tablespoon of wasabi with a small amount of warm water and stir to form a paste. You can also add the 1 tablespoon of wasabi powder into a cup of vegan mayo to make a spread/dipping sauce. Cut and plate your sushi, garnish your plate with pickled ginger, Sriracha sauce, wasabi paste and wasabi mayo.